Castello della Sala (Antinori)
Conte della Vipera 2022
| 品名 | IGT Umbria |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 产区 | 翁布里亚 (Italy) |
| 葡萄品种 | Sauvignon, Semillon |
| 陈酿 | Once in the winery, the grapes were chilled by lowering the temperature before pressing, preserving the characteristic varietal aromas. After soft pressing, the musts, kept for a few hours at 10°C to allow natural clarification, were transferred to stainless steel tanks, where alcoholic fermentation occurred at a temperature not exceeding 16°C. Once this was completed, the wine was stored at about 10°C to prevent malolactic fermentation and preserve its organoleptic characteristics. The two varieties were finally blended. |
| 其他年份： | 2023 , 2024 |
獎項
-
2022
4指南侍酒師的意大利協會（FIS）的。十多年來這個葡萄酒指南是意大利最權威的葡萄酒指南之一。
-
2022
91/100
詹姆斯·薩克林 (James Suckling) 是美國極具影響力的葡萄酒評論家和記者，曾在《葡萄酒觀察家》(Wine Spectator) 任職30年。他於2010年離職並創立了自己的網站和指南 (JamesSuckling.com)。他專注於義大利和波爾多葡萄酒的研究。
-
2022
90/100
Vinous 是由世界領先的葡萄酒鑑賞家之一安東尼·蓋洛尼 (Antonio Galloni) 創辦的線上指南。
-
2022
3指南侍酒師的意大利協會（AIS）的。
詳細資訊
香水
顏色
味道
服務於：
10 - 12 °C
長壽：
5 - 10年
- 創業年份: 1940
- 釀酒師: Massimiliano Pasquini
- 生產的瓶子: 866.586
- 公頃: 229
Castello della Sala 是一個非常適合生產白葡萄酒的地區，但有一個例外：黑皮諾在這片風土中找到了展現其最佳風格的理想條件。該地區的土壤特徵為黏土、鈣質土、富含化石貝殼，葡萄園能充分暴露於旭日之下，溫度範圍極佳。 閱讀更多
| 名称 | Castello della Sala Conte della Vipera 2022 |
|---|---|
| 类型 | 白葡萄酒 醇 |
| 葡萄酒名称 | Umbria IGT |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | Sauvignon, Semillon |
| 国家 | Italy |
| 产地 | 翁布里亚 |
| 供应商 | Castello della Sala (Antinori) |
| 故事 | The vineyards for Conte della Vipera are situated at an altitude of 250 to 350 metres above sea level on soil rich in marine fossil sediments. The wine is named after the first owners of Castello della Sala, and the label bears a drawing of the 13th-century St. John's Chapel located on the property. The first vintage of Conte della Vipera produced was in 1997. |
| 产地 | Village of Sala, Town of Ficulle (Terni). |
| 收获 | By hand, between late August and mid-September for the Sauvignon Blanc and Sémillon grapes. The grapes were healthy, ripe with good freshness and an excellent aromatic profile with a good balance in sugar concentration. |
| 发酵温度 | Max 16 °C |
| 陈酿 | Once in the winery, the grapes were chilled by lowering the temperature before pressing, preserving the characteristic varietal aromas. After soft pressing, the musts, kept for a few hours at 10°C to allow natural clarification, were transferred to stainless steel tanks, where alcoholic fermentation occurred at a temperature not exceeding 16°C. Once this was completed, the wine was stored at about 10°C to prevent malolactic fermentation and preserve its organoleptic characteristics. The two varieties were finally blended. |